MicroMickey's latest activity
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
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MicroMickey replied to the thread Pressure cooker: A decoction hack?.Those times cited are for the decoction boil. After the decoction mash, the lauter and sparge are conducted before the main boil... -
MicroMickey replied to the thread S-23 Lager Yeast Educate Me.S-23 is the RH strain from VLB in Berlin. I've gotten my best results from it at just under 50 F.
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MicroMickey replied to the thread 100% WLP645 Brettanomyces Claussenii or co-pitch.If you want to do a 100% Brett ferment, use the WLP-644. The WLP-645 is the Claussenii strain which Claussen discovered in British...
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MicroMickey replied to the thread Brewing Beer from 100% Oats.I've got several articles on my site which cover the use of non-gluten grains. One you might find interesting and possibly useful is...
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MicroMickey replied to the thread Brewing Beer from 100% Oats.Sure, send me a link to your site.
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MicroMickey replied to the thread Rye flavour.I would recommend for a recipe like that, to mash in at around 118 - 122 degrees F and add a few drops of CellarScience Glucabuster...
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MicroMickey replied to the thread Rye flavour.Rye is one of the grains that almost requires a step mash. The beer does much better with a step mash when brewing with rye, oats, etc.
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I love to use rye and also don't know what people are talking about with the spiciness. My assumption is that they equate the rye...
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Many people including myself have been saying for over a decade that rye is NOT spicy but rather is bready in flavor, and contributes...
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MicroMickey replied to the thread Rye flavour.When I started brewing with rye some 25 years ago, there was nothing in print telling me how much to use. Through trial and error, I...
